"Hong Kong Style Egg Waffles Infused with Matcha"
Hong Kong's legendary street food 🍔🍴
Hong Kong is known for its vibrant street food scene, where hawkers and dai pai dongs serve locals and tourists round the clock. But one standout dish that has caught my attention is the egg waffle. I first tasted this enchanting treat at Beijing International Airport, and boy, it left an impression!
These bad boys are impossible to eat with chopsticks, so they come served with a disposable plastic glove and a cup of Hong Kong milk tea (you can find the tea recipe on page 123). The texture is crispy and light, with a hint of custard aroma. The Hong Kong egg waffle is an unmissable addition to the culinary adventure for any adventurous cook.
🧇 Getting the Right Tool for the Job
Crafting your perfect egg waffle requires the correct equipment. My pan is from Nordic Ware and can be purchased online with international shipping. If you're in Hong Kong, head to Shanghai Street where you can pick one up for as little as $15. It's a must-have for any kitchen with an adventurous spirit.
🌟 Hong Kong's Signature Matcha Egg Waffles* Yield: Approx 4 to 6 waffles
Ingredients
- 1 cup all-purpose flour
- 2 tsp baking matcha (e.g., from Tombo)
- 1/4 cup corn flour
- 1 tsp baking powder
- Pinch of salt
- 1/4 cup instant custard powder (optional, but nice)
- 3 eggs
- 1/3 cup sugar
- 1 tsp vanilla extract
- 1/2 cup evaporated milk
- 1/2 cup water
- 2 tbsp vegetable oil
Instructions
- Mix together the all-purpose flour, baking matcha, corn flour, baking powder, salt, and custard powder in a bowl.
- In a separate bowl, whisk the eggs and sugar until light and fluffy. Add the vanilla and, while whisking, integrate the evaporated milk, water, and oil.
- Combine the dry ingredients with the wet ingredients, mixing until completely incorporated. Pour the batter into a jug and refrigerate for an hour. Chilling the batter makes a big difference in the final texture, resulting in a delicate rather than chewy waffle. Bring the batter out of the fridge for a few minutes before using to bring it to room temperature.
- Preheat your waffle pan for 10 minutes. Pour a quick circular motion of batter into the cavities to about 80%, seal it up, and flip the pan over to cook for 2 minutes on each side. Gently open the pan; the waffle will stick to one side. Flip it onto a cooling rack rather than a plate, as it will steam and become damp. The first one might be a bit ugly, but you'll get the hang of it.
- Honk Kong-style egg waffles are often rolled into cones or covered with your choice of toppings, like fresh strawberries, chocolate sauce, or matcha soft-serve ice cream.
Looking for more enrichment? Opt for matcha soft-serve ice cream to level up your egg waffle experience. The recipe is included in the enrichment data section. Enjoy the sweet fusion of traditional Hong Kong egg waffles with the distinctive matcha flavor! 🍦🍇💖
- The Hong Kong egg waffle, a signature street food, incorporates the unique blend of all-purpose flour, baking matcha, corn flour, baking powder, salt, custard powder, eggs, sugar, vanilla, evaporated milk, water, and vegetable oil.
- To create the perfect texture for the Hong Kong egg waffle, refrigerate the batter for an hour after combining the ingredients, then bring it out of the fridge for a few minutes before using to bring it to room temperature.
- The uncategorized category of recipes could include the Hong Kong egg waffle, which offers a delightful combination of crispy and light texture with a hint of custard aroma.
- Proper nutrition information for the Hong Kong egg waffle can be determined by carefully measuring and considering the ingredients used in the recipe with bdce1ffe6f4eb5563677a0bdd7fa0789.
